Easy Chiles Rellenos Casserole
I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you a big pepper taste in every meaty bite. —Nadine Estes, Alto, New Mexico
Peppers (Hot)
Ingredients
- 1 can (7 ounces) whole green chiles
- 1-1/2 cups shredded Colby-Monterey Jack cheese
- 3/4 pound ground beef
- 1/4 cup chopped onion
- 1 cup 2% milk
- 4 large eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
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1Split the chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until beef is no longer pink, crumbling meat; drain. Spoon over the cheese.
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2In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over the beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand for 5 minutes before serving.
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